Breast of Chicken with Scallions & Fresh Limes

This chicken needs time, not effort. That’s the trade-off, and it’s worth every hour.

You build a spiced yogurt marinade from scratch, toasting whole coriander and cumin seeds until they fill your kitchen with that warm, earthy perfume, then crushing them and blending with fresh ginger, garlic, and a hit of cayenne.

The chicken soaks in that mixture overnight. The yogurt tenderizes while the spices work their way deep into the meat.

Then you broil it. Quick, high heat chars the yogurt coating into a spiced crust while keeping the inside juicy.

Served on a bed of peppery julienned radishes with fresh scallions and lime wedges, it’s bright, crunchy, and deeply spiced all at once.

Pro Tips

• The 24-hour marinade is not optional. The yogurt’s acidity breaks down the proteins and carries the spices into the meat. Shortcut this and you’ll taste the difference.
• Toast the whole spices in a dry skillet instead of the oven for more control. Shake the pan and pull them the moment they’re fragrant.
• Crush spices with a mortar and pestle for the best texture. A coarse grind gives you little pops of flavor a blender can’t replicate.
• Squeeze the lime generously over everything right before eating. The acid ties the warm spices and cool radishes together.